Friday Bread
Paul Myerscough describes his latest bake using natural Levain for a good result!
food
Cann Mill Organic Flour -time to top up
Paul Myerscough has a preference for bread flour from this water mill near Shaftesbury.
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The Guardian does punk food?
Paul Myerscough questions the drab colours in The Guardian newpaper’s food supplement.
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Blackberry Way
Are your local blackberries good enough? Paul Myerscough find a lot of variance in the local countryside.
Sergent Recruteur Paris Jan 2013
Daniel Baratier and Antonin Bonnet at the iconic restaurant Sergent Recruteur shows its inspirational menu to Paul Myerscough.
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Fish for ever! Tsukiji market.
Paul Myerscough explores Tokyo’s fish market at Tsukiji. Fresh fish galore!
Fish for ever! Tsukiji market. Read More »
Pretty Tasty! .. from one t’other
Cook Paul Myerscough share some fishy before and after images!
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